Cheesy Oregano Chicken and Broccoli Pesto Panini

Name: Cheesy Oregano Chicken and Broccoli Pesto Panini
Cuisine: American, Italian, European, Mediterranean
Ingredients: 2 boneless, skinless chicken breasts cooked and shredded; 1 tablespoon of chopped fresh oregano; 1 small head of broccoli; 1/3 cup of plain Greek yogurt; 1/2 cup shredded fontina cheese; 1/2 cup shredded sharp cheddar cheese; salt; pepper; 1 cup basil pesto; 4 ciabatta rolls; 1 cup arugula; extra virgin olive oil

4 steps

Updated at: Thu, 17 Aug 2023 11:34:32 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories730.2 kcal (37%)

Total Fat40.4 g (58%)

Carbs49.2 g (19%)

Sugars4.3 g (5%)

Protein42 g (84%)

Sodium1562.9 mg (78%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2boneless skinless chicken breasts

cooked and shredded

1 tablespoonfresh oregano

chopped

1 headbroccoli

small

⅓ cupplain Greek yogurt

½ cupshredded fontina cheese

½ cupshredded sharp cheddar cheese

1 cuparugula

extra virgin olive oil

Instructions

Step 1

in a medium bowl, combine the shredded chicken, oregano, broccoli, yogurt, fontina, and cheddar. season with salt and pepper and stir to combine

Step 2

heat a medium cast iron skillet or grill pan over high. heat a second small skilled over high

Step 3

evenly spread 1/4 cup of pesto inside each ciabatta roll, top and bottom. divide chicken mixture evenly among the rolls, then add 1/4 cup of arugula to each

Step 4

rub outside of sandwiches with olive oil. put each sandwich in hot medium pan. press down the top with the small pan. cook for 4 to 5, or until cheese is melted and bread is golden. reheat each pan after cooking each panini. serve while hot